Effect of Composition on Release of Aroma Compounds

Abstract

<em>The effect of oleic acid (5 and 10% v/v) and xanthan gum (0.5 and 1% wt) on partitioning and retention of ethyl acetate and diacetyl from two matrices with a different composition was investigated by applying static head space gas chromatography. Two matrices with different composition have been developed: one containing carbohydrates (xanthan gum) and in the second one, </em><em>called complex matrix, lipid (oleic acid) was added. The roles of Xanthan Gum (XG) and lipid (oleic acid) </em><em>on the retention of aroma compounds were pointed out. Changes in the composition of matrices exhibited a considerable effect on the air/liquid partition coefficient (K_a/l) values at equilibrium. The kinetic study of the release from both matrices had shown a decrease of the initial rate of release (R_i) by reference with water. The rheological properties of all matrices were investigated and the flow behavior of all </em><em>matrices was successfully modeled with power law and cross models. Power law model was found as the better model to describe the flow behavior of dispersions.</em>